for the sauce

Method

Wash the fillets, dry them sprinkle with salt and put them in to fridge for few minutes.

the veggies and chopped onion and fish heads put in to pot and cover with the 3 glasses of water and cook for 45m,strain it and cool it .

fillets put in to sauce pan and cover with the stock, cook over small flame 15 m

put the fish out lay it down in a baking form, steam out the stock to half, in a small glass mix 2 tbsp of butter with1tbls of flour and add to stock, add wine, honey, minced ginger bread, almonds, raisins, juice and skin of a lemon,

bake it for 10m in 180C

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